Malaysian Egg Curry & Return of The Gannets

by peasepudding on November 12, 2012

Where have you gone my lovely sunshine? For one day you graced us with your presence and back into hiding you went, all you left behind was a glowing red line across the back of my neck, evidence that you truly had visited . Our beautiful Gannets were happy as the sun shone, they played on the blustery sea air, swooping and diving, showing off to their mates, they are home again for the season. When the wind blows onshore we can hear their calls from our deck, they know summer is on it’s way even if the sun doesn’t always play it’s part in the deal.

As the weather changed again the salads went to the back of the fridge and a quick spicy Malaysian curry made an appearance for lunch. The recipe is slightly adjusted from Alice Hart’s book, Vegetarian to suit the ingredients I had on hand, it’s one of my favourites because it is so quick to prepare and full of fragrant flavours.

Ingredients – 4 portions

Serve with Basmati or Jasmine rice

8 soft boiled eggs

1 Tbsp coconut oil

4 spring onions, thinly sliced

3 cloves garlic

2 inch fresh ginger, grated

1 tsp cumin seeds, ground

1 tsp coriander seeds, ground

1 tsp turmeric powder

1 chili, chopped

400ml chopped tinned tomatoes

2 Tbsp tamarind paste

100ml coconut milk

1 Tbsp brown sugar

salt to season

large handful fresh coriander, chopped

Method

In a large frying pan heat the coconut oil over a medium heat.

Add the spring onions, ginger and garlic and saute for 2 minutes.

Add the ground cumin, coriander, turmeric, chili & tomatoes to the pan and saute for 5 more minutes.

Stir in the tamarind paste, coconut milk and brown sugar, season with salt to your taste.

Simmer for 5 minutes until the sauce starts to thicken and then add the boiled eggs.

This is fantastic, my mum (in NZ) used to make curried eggs years and years ago, i can still taste them, but in those days there was no such thing as canned coconut milk or the like, even some of these spices just were not on the shelves, so i am surely going to make this with my lovely farm eggs and your fragrant recipe.. I am excited about this one and more than a little envious of your spoon!! have a lovely spring day .. c

I love curries and malaysians are great. I can even taste the flavor of that egg or tasting the yolk blended with that curry sauce. I love the pan and the spoon also, that printed time in the spoon is just marvelous.

The egg curry I grew up eating which is the Bengali cuisine is very similar but no tamarind. Sometimes these are also made with a plain omelette. I can’t wait to go home in a few weeks to eat all the things I miss. Thank you for reminding.
I love your props, you must have such an interesting collection and so much fun hunting them.